Pomegranate Orange Scones
Servings: 8 scones
Print Recipe
Ingredients
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 tbsp. baking powder
- dash salt
- 1/2 cup unsalted butter cold
- 1 cup pomegranate seeds
- 2 eggs lightly beaten
- 1/2 cup cream or half and half
- 1 tsp. orange extract
- zest of 1 large orange
- 1-2 tbsp. cream for brushing scones
Glaze
- 1 large orange juice of
- 1 - 1 1/2 c. powdered sugar
Instructions
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Cut the butter into the flour mixture using a fork or potato masher. You want the butter well distributed and the mixture to be crumbly.
- Add the pomegranate seeds, stirring to combine.
- In a small bowl, mix together eggs, cream, orange extract, and orange zest.
- Make a well in the center of the flour mixture, and pour the egg mixture into the well. Mix altogether until just combined.
- Turn the dough onto a parchment lined baking sheet and gently form it into a circle about 10 inches in diameter and 3/4 inches thick.
- Brush the dough lightly with cream and pre-cut into 8- 10 wedges.
- Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.
- In a small bowl, whisk together 1 - 2 tbsp of orange juice and powdered sugar until it is the right consistency.
- Drizzle over warm scones, and serve!
Notes
Gluten Free
- Use a gluten free flour mix
Dairy Free
- Use a dairy free margarine and full fat coconut milk in place of the cream.